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Preparation

Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and garlic. Sauté until onion is soft, about 5 minutes. Add cauliflower, broth, and cream. Bring soup to boil. Reduce heat to low, partially cover, and simmer gently until cauliflower is tender, about 18 minutes. Puree soup in small batches in blender until smooth. Return to same saucepan. Season soup with kosher salt and white pepper. Do ahead Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving.

Blanch leek in small saucepan of boiling salted water 1 minute; drain. Place some of leek in center of each bowl. Heat remaining 1 tablespoon oil in medium skillet over high heat. Sprinkle scallops with salt and pepper. Sear until brown and just opaque in center, about 1 1/2 minutes per side. Place 1 scallop on leek in each bowl; top scallop with caviar. Ladle soup around scallop, drizzle with 1 teaspoon lemon oil, and sprinkle with chives.

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Recent Reviews

I have made this soup before with fantastic results. We are having a dinner party and I am considering making this. Only catch is the invitees are a bunch of red wine lovers. Any suggestions on a red wine pairing? pinot? others?

joshua_allis from Charlotte /

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Exceptional and glamorous, a visual , culinary treat for the holidays. American caviar not available, forced to use Russian (10 Euro for 50g) but did use scallops from US since that is all that is available, followed recipe, except three scallops in each dish. Do not skip the lemon oil, !

kirschej from RP Germany /

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Fabulous first course in a fancy New Year's menu! I followed closely with these exceptions: cut cream with 3/4 cup half-and-half (it was still very creamy); skipped caviar altogether, made lemon oil by squeezing some lemon into a good evoo for the drizzle. I also used very large sea scallops, and topped them off with a small round of sliced leek, also seared (with the scallop). The oil drizzle and chives made for a fabulouso presentation.

DeweyDecimalDog from Boston, MA /

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Husband said to give it 5 forks out of 4. Will make again, with fewer substitutions. I didn't have caviar or chives so I used fresh dill. To substitute for cream I used 2T butter melted, whisked in 2 T Heaping flour, whisked in 1 1/2 cup non-fat milk. Added a pinch of sugar. Didn't have a leek, so used an onion, cooked in additional chicken broth and wine. I drained this and added this broth to the soup. I used an immersion blender which worked well. Next time I will get the caviar and the leek. I still won't use cream. Maybe I'll use non-fat half & half.

mlbdar from Denver, CO /

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lotusbloss: Yes, it comes out a bit frothy from my food processor, too, though I don't mind the texture. It will settle, especially after cooling.